This soup is the epitome of coziness and a total Fall/Winter staple at our house. It’s creamy and rich, full of fiber and boosts immunity with the vitamins from the squash, lycopene from the tomatoes and healthy fats from the coconut milk.
Ingredients: (preferably organic)
- 1 butternut squash, peeled & cubed
- 1 can diced tomatoes
- 1 cup coconut milk
- 2-3 cups vegetable broth
- 1 tsp curry powder
- pink Himalayan salt, to taste
- kale chips, for garnish
- baked chickpeas, for garnish
Directions:
01. In a large pot, combine the butternut squash, diced tomatoes and vegetable broth and simmer until the butternut squash is tender, about 20 minutes.
02. Pour the soup into a blender and blend until smooth. Pour it back into the pot and stir in coconut milk, curry powder and pink Himalayan salt.
03. Garnish with kale chips and baked chickpeas to serve.
